Ardèche Blanche

Mix the finely diced, very cold butter with the fine salt, icing sugar, powdered almonds and flour. As soon as the mixture is homogenous, very quickly add the remaining 175g of flour. Store in the fridge for a few hoursRoll out to a thickness of 3.5cm and cut 48cm-long, 2.8cm-wide strips. Bake on a woven silicone mat at 300°F (150°C) until blond in color.

Incorporate the eggs one by one to relax the almond paste. Add the powdered almonds, starch and creamed butter. Gently beat the mixture. Pipe the almond cream onto the shortbread bases, sprinkle 30g of blueberries onto the almond cream and then bake at 340°F (170°C).

Soak the gelatin in a large quantity of waterBring the milk to the boil and add the thoroughly wrung out gelatinPour approx. one third of the hot liquid onto the chocolate and mix using a whisk so you obtain a smooth, elastic, shiny texture. Add the rest of the milk, taking care to maintain the textureOnce the mixture is at 85-95°F (30-35°C), incorporate the liquid cream which has been whipped until it has the texture of a mousse. Pour out immediately and freeze.

Use the flat beater in an electric mixer to mix the chestnut paste and puree. Add the chestnut cream and mix until you have a homogenous, creamy, slightly more lightly colored texture. Use a vermicelli nozzle to fill the molds.

Melt in the microwave at 115-130°F (45-55°C).

Bring the Absolu Cristal and blueberry pulp to the boil. Mix in an electric mixer, then immediately spray on.